Fish in Spicy Yogurt Sauce

Wash the fish fillet, dab dry and rub with salt and turmeric. Leave to marinate for 1 hour, then cut into bite-sized pieces. Roast the cumin and dried chili peppers without fat, then pound them in a mortar.

Peel and chop the ginger. Remove the seeds from the green chillies and chop. Peel and dice the shallots. Mix the yogurt with the sugar, crushed spices and ginger-scallion mixture. Heat the oil and fry the cloves, cardamom, cinnamon and bay leaf, then add the yogurt mixture. Bring to the boil until the oil floats to the top.Add the fish pieces to the pan and cook in the yogurt sauce for about 10 minutes.Serve with basmati rice.

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